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For one?
Holy ... that better be some good meat!!
Need to get me three or four for my next BBQ...
http://1-800-kobebeef.com/kobewhbrimfr.html
For one?
Holy ... that better be some good meat!!
+1 That is some good eatin'.
jezze even kobe beef is over priced and overrated.
Makes zero sense for a brisket.
LOL...I know that. That's the whole point of cooking low and slow and taking a cheap cut like brisket (I get mine on sale for $1 a pound and freeze them) and making it taste great.
Damn, better take that to Smitty's.
Mmm... marbling.
I heart meat!!
You would REALLY heart MY meat...I heart meat!!
+1, + sausageI heart meat!!
You would REALLY heart MY meat......
+100i heart meat!!
I put one on lay away, I'll be eating that in a few years
smoked one overnight friday/saturday...12 hours, .89/lb from heb...it was good!
before
during
after
A thread about meat that turned into veiled references to penis? Who saw that coming??
^^^Summers!! Get your mind out of the gutter!!
FOIL????? on BRISKET??????smoked one overnight friday/saturday...12 hours, .89/lb from heb...it was good!
before
during
after
Blasphemy!
Probably had to to keep the smoke from overpowering the meat. - didn't have a big burn box on the smoker; too much adding of green wood will ruin a good thing.
this was last friday night, it's mainly for temperature control and ease of moving...i try to leave the foil open but it was like 1am when i started cooking and wanted to sleep a few hours so i loaded the smoker box up...moved the brisket as far away as possible and covered it...some people cheat by starting it in the oven or whatever...i'm old school, i use texas mesquite (which burns really hot, but what is more readily available) and a torch to start my fires...
i also have a vertical smoker i use from smaller items that's easier to control...here are some fryers and a turkey breast from fathers day
before
after
how do you cook yours...i go fat side down...wrap in foil but often keep it open...i use mesquite (i live in von ormy so i have a of mesquite out here) and let it go...i've seen some people layer in mus for really long cooking times?!?! i tried it once and to be honest i couldn't taste the difference
the fryers were good but chicken is chicken...that turkey breast was on point...damn i want to do it again right now...it only took about 2 hours but not every grocery store sells the boneless turkey breast roast...it's like a crapshoot...anyone know availability.this was last friday night, it's mainly for temperature control and ease of moving...i try to leave the foil open but it was like 1am when i started cooking and wanted to sleep a few hours so i loaded the smoker box up...moved the brisket as far away as possible and covered it...some people cheat by starting it in the oven or whatever...i'm old school, i use texas mesquite (which burns really hot, but what is more readily available) and a torch to start my fires...
i also have a vertical smoker i use from smaller items that's easier to control...here are some fryers and a turkey breast from fathers day
before
after
I get the turkey roasts at HEB Elan Market. They have both white meat and dark meat roasts. I wet with italian dressing and then dry rub...then cook them slooooow on the smoker to 145.
I rub my briskets with worchestershire and then dry rub with es/brown sugar till I have a "paste" covering it and then put my brisket on the pit fat side down. Cook at 210-225 for approximately 50 minutes per pound. I don't open the lid or check it till I think it is almost done. I don't wrap with foil. At 190 I will pull my briskets and wrap them in a towel and put them in my "hot box" (a 32 quart ice chest) for at least an hour. I usually cook multiple briskets and will just stack them in the hot box. A perfect Saturday pit load would be 2 briskets, two 5# pork shoulders, and a few chickens. the chickens for Saturday night, the briskets for Sunday, and the pulled pork for quick weeknight meals.
Fatsack brushes his meat with mus then uses a dry rub and it always turns out excellent. He does, however, wrap them in foil and finish them off in the oven for a couple of hours. We got a couple of briskets at HEB last week and smoked one to take to Leakey for the 4th. Not a shred of meat left.
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